Apricot And Black Pepper Chutney

Ingredients 

• 35-40 golden apricots, chopped
• 8-10 black peppercons, crushed
• 1 medium raw mango
• 1 cup sugar
• Salt to taste
• 1/2 teaspoon rock salt (sendha namak)
• 1 teaspoon citric acid
• 1 teaspoon cumin seeds roasted and crushed
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon whole dry red chillies, crushed

Method

1. Heat a pan, add apricots and one cup of water and cook till the apricots become soft. Boil mango, peel and remove pulp. Puree or chop the pulp.
2. Heat another pan, add raw mango and sugar and cook till sugar melts. Lower heat and continue to cook till the mixture thickens slightly.
3. Drain the apricots and reserve the cooking liqueur. Add the apricots to the mango mixture and cook. Add a little of the cooking liqueur from time to time so that the mixture does not burn. Add salt and rock salt and mix. Add citric acid, crushed roasted cumin seeds, garam masala powder and mix. Add crushed black peppercorns, crushed red chillies and mix well.
4. Cook till the chutney consistency is reached.
5. Cool and store in a sterilized glass jar.

Nutrition Info